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Squid pigments could be used in food and health for their antioxidant and antimicrobial properties
Ommochromes, the pigments that colour the skin of squids and other invertebrates, could be used in the food and health sectors for their antioxidant and antimicrobial properties. These pigments inhibit the growth of bacteria like Staphylococcus, Listeria and Salmonella, and fungi like Candida. This is confirmed by the analyses carried out by researchers from the University of Sonora in Mexico and the Miguel Hernández University in Spain.